Treasurer Dixie Kelly gave her report which can be read on docs.google.com using the CHG username and password.

Committee Reports

a. Matthews Farmers Market: Lynn Lytle’s report included details about the Guild’s plans for programs on May 22nd.

Karen Sullivan, Mary Beth and Julie Courtney are among volunteers.

Lynn asked for volunteers to make tussie mussie’s. Members also will make lavender wands. Sample food items from the cookbook will be brought to the market by 7 a.m. or dropped off at Lynn or Lara’s house.b.Garden Council Liaison: Chair Jane Ireton reported that the next meeting is May 26. It’s the council’s annual meeting, with a luncheon, installment of officers and silent auction planned. Jane thanked everyone who brought items for the Guild basket that will be donated for the silent auction.

Ann Baldwin reported that the group at Friendship Trays was very grateful for our donation. Students from Community Culinary School will use the herbs for preparing food for Friendship Trays’ meals on wheels program. The culinary school is interested in having a member talk with them about cooking with herbs. Karen Sullivan is in the process of scheduling a date with them. Photos of the garden were available during the meeting.

Dixie Kelly reported that our service project will be at Change Choices, a program for women who have been incarcerated and proven to be most likely to succeed. They have a house off South Boulevard. It is a farm-style house with wrap-around porch. E-mail Dana if you have large pots that can be used for a container garden. Other items needed are plants, tools, watering cans or similar items that could be used on a porch. Dana will create inventory based on e-mails of what you have available.

Hospitality: June hostesses are Holly Jefferies and Theresa Nardi. We still need volunteers for August.

Herb of the Month: Jane Ireton won a Stevia plant during Dana’s presentation. Dana reported that Stevia is native to Paraguay. It is a non-caloric sweetener. Look for it in powder form on shelves near sugar and other sweeteners. Plants have insect-repellant tendencies because of sweetness. It’s a tender plant, so plant it outside when temperatures are well into 50s and 60s. Best in loamy, well-drained soil. Has shallow roots. Mulch will protect it from drying out.

For a liquid sweetener, mix ¼ cup fresh Stevia leaves with a cup of warm water, let set for 24 hours. More information at http://www.stevia.net.

Herb Exchange: Patti Harlan led this year’s exchange, which this year focused on quality over quantity. Still, a beautiful and diverse selection of plants was available.

Program: Patti Harlan introduced special guest Richard Flanagan, from Mecklenburg Beekeepers (www.meckbees.org). He spoke about Blue Orchard Bees, or BOBs. These small, native pollinators are likely already in your backyard. Most of those in the U.S. developed from strains brought from Europe. These are also known as Mason Bees. They are named for their iridescent blue color and their usefulness as orchard pollinators. They are important pollinators for blueberries, almonds and peaches. They can visit 1,600 blossoms a day and pollinate nearly all of them, but they do not produce honey. Look for them January to June. They only circulate for a few hundred miles from home, which is made using mud.

Various varieties are found regionally. Two types in America, one east of Rockies, one west. In North Carolina, they resemble a fly. Mason bees use mud to build homes. Males have long antenna. Can carry 10 times the amount of pollen as regular bee. Check website above for information about building a suitable home for them.

In a medium bowl, combine flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with the sour cream, beginning and ending with flour mixture. Beat a low speed, blending well after each addition. Divide dough into fourths; wrap each portion in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Set aside.

On a floured surface, roll each portion of chilled dough to ¼-inch thickness. Using a 2½-inch round cookie cutter, cut out dough. Place 1 inch apart on prepared baking sheets. Bake for 6 to 8 minutes. Let cool on pans for 2 minutes. Remove from pans and cool completely on wire racks.

Spoon batter into prepared pans, dividing evenly among pans. Bake for 24 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

Preheat the oven to 350 degrees. Place a small amount of herbal jelly in the bottom of each pastry shell. Top jelly with cubed Brie and sprinkle with chopped almonds. Bake 5 to 6 minutes or until cheese is melted. Top with chopped fresh herbs.

Mix all items except garnish in a large bowl until blended. Place in decorative bowl. Cover with plastic wrap for at least 24 hours. Up to three hours before serving, tuck in herb sprigs. Serve with baby carrots, green pepper, or crackers.